Southern Grits

milk

1 TBS cream cheese

salt

pepper

to taste

cheese

 Made like the back of canister says except add the above ingredients.

Baked Scrambled Eggs

1/2 cup butter or margarine
24 eggs
2 1/4 teaspoons salt
2 1/2 cups milk

Preheat the oven to 350 degrees F (175 degrees C). Melt butter in a large bowl in the microwave. Pour melted butter into a glass 9x13 inch baking dish. In the bowl you melted the margarine, whisk together eggs and salt until well blended. Gradually whisk in milk. Pour egg mixture into the baking dish. Bake uncovered for 15 minutes, then stir, and bake an additional 10 to 15 minutes, or until eggs are set. Serve immediately.

I have successfully made this with casein-free margarine and almond milk to make it gfcf. 

I have also made a half-batch, using 1/2 the amount of each ingredient and baking it in a 8 inch square baking dish.

source: Allrecipes 

How to Make Five Minute Microwave Coffee Cake in a Coffee Cup

 

Choose your coffee mug and put in it a tablespoon of butter. Soften it in the microwave for 10-15 seconds. Don't melt, just soften. Stir in 2 tablespoons of sugar until it's fluffy and creamy, maybe 30 seconds. Now you can add some egg- either a whole egg, or a half an egg. If you want to use half an egg, just break the egg into a ramekin and stir it up, then split it between two cups of coffee cake. Then stir in 2 tablespoons of sour cream and a few drops of vanilla. Stir in 1/4 cup of flour and 1/8 teaspoon baking poweder. 
For the crumb topping, put in a separate ramekin or bowl, 1 tablespoon butter, 2 tablespoons flour, 1 tablespoon of brown sugar, and 1 teaspoon of cinnamon, and smoosh it together with your fingers.
Add the crumb topping mixture to the cup that your coffee cake batter is in. Then microwave it. Start with 1 minute, then do 10 seconds more until it's done to your liking. For my microwave, a minute 20 seconds does it perfectly. It will be REALLY HOT when you take it out of the microwave. Let it cool down for a few seconds, then dig in.

Source: Prudent Baby

Cinnamon-Sugar French Toast Bites

 

3 Tablespoons Sugar
2 teaspoons ground cinnamon
2 large eggs
1/2 cup buttermilk
1/2 cup milk
1 teaspoon vanilla extract
Pinch of Salt
1 loaf french bread, cut into 1-inch cubes
2 Tablespoons unsalted butter
Maple Syrup

In a large bowl, stir together the sugar and cinnamon. Set aside.

In a large shallow bowl, whisk together the eggs, buttermilk, milk, vanilla, and salt until blended. Place the bread cubes in the egg mixture and using a large spoon, toss gently until the cubes are evenly coated and all the egg mixture has been absorbed.
In a large frying pan over medium heat, melt 1 tablespoon of the butter. Add half the coated bread cubes and cook, turning often, until golden brown on all sides, about 5 minutes. Transfer the cubes to the bowl holding the cinnamon sugar and toss to coat. Repeat with the remaining bread cubes and 1 tablespoon butter.
Divide the french toast bites into individual servings and sprinkle with remaining cinnamon-sugar. Serve with maple syrup.
Source: Multiply Delicious

Budget Monkey Bread

 4-12 oz refrigerated biscuit dough

1 C. White Sugar
1 Tbsp. Ground Cinnamon
1 C. Brown Sugar
1/2 C. Butter (1 stick)
1/2 C. Walnuts (optional)
Bundt Pan

In a plastic baggie, add the cinnamon and white sugar. Next, rip each biscuit in thirds or fourths and add to the sugar/cinnamon mixture. They don't have to be perfect balls. Next, mix the biscuits around so that they are covered in the mixture. Once all of the biscuits are covered, place them in a greased bundt pan.

Next, in a small sauce pan, melt the butter and brown sugar together on medium heat. It should take between 1-2 minutes. Once your butter and sugar are melted together, pour the mixture over the top of the biscuits.
Bake at 350 degrees for 35-40 minutes.
Once baked, let cool in pan for about 10 minutes. Then carefully turn over onto a plate. 
Then let the family just pull it apart to eat.

Source: Laugh, Love and Craft

Hot (Leftover) Rice Cereal

Cook extra rice if you are having it with dinner. Save the extra rice in the refrigerator. The next morning, reheat leftover rice and serve with milk, brown sugar and butter. A little sprinkle of cinnamon can also be added.

How to make Yogurt in the Quick Pot

1/2 gallon of milk
1 cup plain yogurt of choice

Put milk in the quick pot. Press the yogurt button. Then press the dial and turn it to your time selection of choice, making sure to hold the dial in while turning. The longer the time, the thicker and more Greek-style your yogurt will be. Because of this I suggest starting this process as soon into the day as possible. I and select 9 hours. On the screen should be the word WARM. You can put on the glass top, and I believe it can help warm it. The warming process last around 30 minutes to an hour and half. 

After that starts the cooling process when the screen display changes to COOL. This part of the process takes quite some time so don't worry about it getting stuck. It around hour to 2 and half hours. After that it should start beeping, the display should say ADD and there should be a skin on the top of the milk. You can remove the skin but it doesn't isn't necessary. 

At this point you take out 1 cup of milk from the quick pot into a glass bowl and add in your yogurt of choice. Mix together into a slurry and add back into the quick pot. Press the yogurt button and the display should show a timer counting down to the end. (Example, 09:00). Wait for the time to end and try to not mess with the quick pot as bumping it can stop the yogurt from making.

After the time is up it should keep indicating that it's done. You can strain it if you want to at this point, I strain it for only 30 minutes. After that place into containers and enjoy!

Katie Bergenholtz

Raspberry Crumble Breakfast Cookies

1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup salted butter, chilled and cubed
1/4 teaspoon salt
1 teaspoon baking powder
1 egg, lightly beaten
3/4 cup raspberry jam or preserves
2 tablespoons powdered sugar, for dusting


Preheat oven to 375 degrees. Spray a standard size muffin tin well with nonstick spray for baking.
In a food processor, pulse together flour, sugar, butter, salt, and baking powder until the texture is crumbly. Pour the flour mixture into a bowl, and add the beaten egg. Stir the egg into the flour mixture until well incorporated and a very crumbly dough comes together.
Using about half of the dough, place about two tablespoons of the crumbly dough into each muffin well and pat it down. I like to use the bottom of a small measuring cup. Reserve the leftover dough crumbles.
Spoon about 1 tablespoon of the raspberry preserves over the dough in each muffin well.
Sprinkle the remaining dough crumbles over the raspberry preserves, dividing evenly between each one.
Bake at 375 degrees for 15-18 minutes. Remove them from the oven and allow to cool in the pan for at least 10 minutes. Using a butter knife, loosen the edges and then pop them out of the muffin tin and place them on a cooling rack. Dust with powdered sugar.
Store in an airtight container at room temperature.

SERVING SIZE: 1 Cookie CALORIES: 223SUGAR: 19gSODIUM: 158mgFAT: 8.2gSATURATED FAT: 5gUNSATURATED FAT: 2.6gTRANS FAT: 0.3gCARBOHYDRATES: 35gFIBER: 0.6gPROTEIN: 2.3gCHOLESTEROL: 36mg

Baked French Eggs

8 eggs
½ cup heavy cream
¼ teaspoon sea salt
1 cup shredded cheese, such as sharp cheddar

Begin your casserole by whisking together the eggs, cream and salt.
Pour the ingredients into a 9x13 inch casserole dish.
Sprinkle in any "add in" ingredients you wish.
Stir them around with a fork.
Top casserole with cheese.
Bake in a 350° oven for 30-40 minutes, or until the middle doesn't jiggle.

Makes 8 servings. Can be doubled.

Cheesy Egg Breakfast Casserole

Vegetable cooking spray
6 eggs, beaten
1/4 cup flour
1 teaspoon baking powder
1/8 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon Italian seasoning
1 cup milk
1 cup cottage cheese
4 ounces cream cheese cubed
1 cup cubed sharp cheddar

Preheat oven to 350 degrees. Spray a 9×9-inch baking pan with vegetable spray and set aside.

In a large bowl, beat the eggs until frothy. Whisk in flour, baking powder, salt, pepper, seasoning, milk, and cottage cheese. Stir in cubed cheeses. Pour into greased 9×9 inch pan. Bake for 30-35 minutes or until puffed, golden and set. Makes eight servings.

Per Serving: Calories 202; Protein 16 g; Fat 12 g; Carb s7 g; Sugar 3 g; Sodium 272 mg

Egg Breakfast Casserole

8 eggs
½ cup heavy cream
¼ teaspoon sea salt
1 cup shredded cheese, such as white cheddar,

Begin your casserole by whisking together the eggs, cream and salt.
Pour the ingredients into a 9x13 inch casserole dish.
Sprinkle in any "add in" ingredients you wish.
Stir them around with a fork.
Top casserole with cheese.
Bake in a 350° oven for 30-40 minutes, or until the middle doesn't jiggle.

How To Cook Sausage in the Oven

 1 pound sausage - breakfast

PAM or Parchment Paper - to prevent sticking

Preheat oven. I'm using 400 degrees convection. Anything from 375 to 425 with or without convection should be fine but you will need to adjust time and perhaps need a couple of minutes under a broiler at the end to brown up some.

Spread sausage over a rimmed baking tray so they don't touch. A spray of PAM doesn't hurt on the tray. You could use parchment paper or non-stick foil also.

Bake for 10 minutes then flip sausage.

Finish cooking to nice color and internal temp of at least 165. Use a few minutes of the broiler at the end if needed to brown better.

Cream of Wheat

 Cream of wheat

You can flavor it with a little white or brown sugar, or some sweetened condensed milk. 

Or, you can make Hot Cocoa Cream of Wheat

photo and recipe from Cooking With My Kid

2 cups water
1/2 cup cream of wheat
1/4 teaspoon salt
1/4 cup milk
1 tablespoon butter
4 tablespoons hot coco mix
mini marshmallows 

Bring water to a boil and stir in salt and cream of wheat. Turn down heat and cook until it reaches desired consistency. Turn heat off and add milk, butter and hot coco mix. Stir to combine and scoop into bowls. Garnish with mini marshmallows. Makes 2 servings.

Banana Oatmeal Breakfast Cookies

1 cup quick oats*

1 large overripe banana  mashed to a liquid-like consistency

1/2 cup chocolate chips or other add-ins of your choice optional**

Preheat oven to 350°F. Line a baking sheet with silicone baking mat.

In a large bowl, add oats and mashed bananas. Mix with a fork until it becomes an evenly mixed, thick batter. If you plan on using add-ins like chocolate chips, mix them into the cookie batter at this time.

Make 8 round balls out of the cookie batter. Place onto baking sheet, spacing about 2 inches apart. Gently press down on each ball so that it flattens into a round disc. Cookies will not spread much during baking, so keep that in mind when shaping and flattening your discs.

Bake for about 15 minutes or until cookies are lightly brown and set. Cookie bottoms should also be brown and easily come off baking sheet. Let cookies cool before eating. Store uneaten cookies in the fridge.

*Must use quick oats because old fashioned and steel-cut oats need more time to cook.

serving: 1cookie, calories: 52kcal, carbohydrates: 11g, protein: 2g, fat: 1g, saturated fat: 1g, sodium: 1mg, potassium: 97mg, fiber: 1g, sugar: 2g, vitamin a: 11iu, vitamin c: 1mg, calcium: 5mg, iron: 1mg, net carbs: 10g

**Nutrition estimate does not include add-ins like chocolate chips.

serving: 1cookie, calories: 52kcal, carbohydrates: 11g, protein: 2g, fat: 1g, saturated fat: 1g, sodium: 1mg, potassium: 97mg, fiber: 1g, sugar: 2g, vitamin a: 11iu, vitamin c: 1mg, calcium: 5mg, iron: 1mg, net carbs: 10g

Homemade Pancake Mix

 Pancake Mix

16 cups all-purpose flour

3/4 cup baking powder

8 teaspoons baking soda

4 teaspoon salt

3/4 cup sugar

Combine all ingredients. (You can easily double or triple this part)

Store tightly sealed in a cool dry place.

To Make Pancakes 

• 1 cup pancake mix above333 cups pancake mix above*
• 1 egg3 eggs
• 1 cup milk3 cups milk
• 1 tablespoon melted butter or oil3 Tablespoon melted butter or oil

Preheat & lightly grease a griddle or pan over medium to high heat.

Combine 1 cup of pancake mix with egg, milk & butter or oil.

Pour 1/3 cup batter and cook until bubbles on the surface of the pancakes have popped (about 3-4 minutes). Flip and cook until the underside is light golden (another 1 – 2 minutes).

*Each 1 cup of dry pancake mix will make approximately 5 pancakes.

 

NUTRITION INFORMATION

Calories: 152, Carbohydrates: 24g, Protein: 5g, Fat: 3g, Saturated Fat: 2g, Cholesterol: 41mg, Sodium: 281mg, Potassium: 291mg, Sugar: 4g, Vitamin A: 210IU, Calcium: 146mg, Iron: 1.5mg

Cost Breakdown: 

1 dozen large eggs  - $1.79 = $0.15/egg = $0.15 

1 gallon vegetable oil – $6.78 = 256 T = $0.026/T = $0.026 

25 lb all-purpose flour - $6.78 = 94.5 cups = $0.071/cup = $0.071 

12 oz baking powder – $1.69 = 70.875tsp = $0.024/tsp = $0.072 

10 lb sugar - $5.58 = 378 T = $0.015/T. = $0.015

26 oz. salt – $.42 = 122.75 tsp = $0.003/tsp = $0.002 

1 gallon milk - $2.99 = 16 cups = $0.187/cup = $0.187 

Total recipe cost = $0.54

Per pancake = $0.04

Sweet Alabama Pecan Bread

2 cups pecans, finely chopped

1 1/2 cups self-rising flour

1 cup sugar

1 cup brown sugar

1 cup vegetable oil

4 large eggs, beaten

1 teaspoon vanilla extract

1/4 teaspoon salt

Preheat oven to 350º F and lightly grease a 9×13-inch baking dish with butter or non-stick spray.

In a large bowl, use a wooden spoon to stir together sugars (white and brown), eggs and oil until fully incorporated.

Stir in flour and salt until incorporated, then mix in vanilla and fold in pecans.

Pour batter into greased baking dish, then place in oven and bake for 30-35 minutes, or until toothpick inserted in center comes out mostly clean.

Remove dish from oven and let cool at least 15 minutes before slicing and serving.

Sheet Pan Eggs in a Basket

6 slices bread

3 T Butter, margarine or garlic butter

6 eggs

Butter. Margarine or cooking spray

Salt and pepper, to taste

Optional extras:

6 T shredded Parmesan cheese

2 T fresh chopped chives

Preheat oven to 400° F.

Use a narrow glass or a biscuit cutter to make holes in the middle of each slice of bread. Butter bread and holes with Butter.

Place bread and holes on a greased sheet pan.

Crack an egg into each of the holes.

Salt and pepper the egg to taste. Optionally, you can sprinkle 1 Tablespoon of Parmesan cheese over each slice. 

Bake at 400° for 3-6 minutes, depending on how runny you want the yolk.

Garnish with fresh chopped chives if desired. Serve immediately.

Muffins: One Easy Muffin Recipe with Endless Flavor Variations!

5 cups all purpose flour

1 Tablespoons baking powder

2 Tab. teaspoon baking soda

1 1/2 cup sugar

1 ⁄2 teaspoon salt

4 eggs , beaten

2 cup buttermilk

1  cup oil

2 teaspoon vanilla extract

Blueberry and Oat:

3/4 rolled oats

3/4 fresh or frozen blueberries

Banana Nut:

3 mashed bananas

3/4 cup chopped pecans (or walnuts)

Lemon and Poppyseed:

Zest of 12 lemons

3 teaspoon poppy seeds

Apple Cinnamon:

3/4 grated apple

3 teaspoon cinnamon

Carrot Cake:

3/4 tablespoon grated carrot

1/4 cupraisins

1 Tab. cinnamon

Double Chocolate:

1/2 cup unsweetened cocoa powder

3/4 cupc chocolate chips

Preheat your oven to 350F and grease a 12 cup muffin tin.

In a large bowl combine dry ingredients, set aside.

In another bowl whisk together the eggs, buttermilk and oil and vanilla.

Add the wet ingredients into the dry ingredients and mix until evenly combined.

Once you have you batter, choose which kind you want to make and add those ingredients.f After adding your desired flavoring spoon the batter into the greased muffin tin.

Bake for 20-25 minutes or until golden brown and risen.

Allow to cool for 10 minutes before removing from the tin.

Allow to cool fully before storing in an airtight container. These will keep for up to 3 days in the fridge. Makes 1 dozen.

Baked Breakfast Sausages

Baked sausages feed a crowd with minimum effort. 

18 to 24 breakfast sausage links, 1 1/2 to 2 lb. total weight

Preheat an oven to 400°F.

Place the sausages on a rack in a shallow roasting pan or broiler pan. Roast until the sausages are shiny but not yet browned, about 10 minutes. Turn the sausages over and continue roasting until cooked through, about 5 minutes more.

Preheat a broiler. Place the pan under the broiler and broil the sausages, turning once, until browned, 2 to 3 minutes per side. Transfer to a warmed platter and serve hot. Serves 6.

BUTTER CREAM SYRUP

NOTE: You could easily half this recipe. Also, it will keep for 5-6 days in the refrigerator.

1 C butter (I use salted)
2 C sugar
1 (12 ounce) can evaporated milk
2 tsp vanilla
dash salt

Place 1 cup butter into a sauce pan and melt it over medium high heat. 
Add 2 cups sugar and 1 can evaporated milk.
Bring it to a boil, while you stir. Let it boil for 3 minutes, stirring while it cooks.
Remove the pan from the heat and add 2 teaspoons vanilla and a dash of salt to the pot and stir to combine.
Allow it to sit for 3-4 minutes, it will thicken up a bit for you while it sits.
Serve over pancakes, waffles, ice cream. warm peach cobbler…

Source: Jamie Cooks it Up!